Tefal P2534431 User manual

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SECURE 5 NEO

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14

IMPORTANT PRECAUTIONS

For your safety, this appliance complies with the applicable standards and regulations:

- Pressure Equipment Directive

- Materials in contact with food

- Environment

• This appliance is designed for domestic use. Any commercial use, inappropriate use or failure

to comply with the instructions, the manufacturer accepts no responsibility and the guarantee

will not apply.

• Take the time to read all the instructions and always refer to the 'User Guide'.

• As with any cooking appliance, be vigilant, especially if you use your pressure cooker in proximity

to children.

• Do not place your pressure cooker in a hot oven.

• Always be very careful when moving your pressure cooker under pressure. Do not touch the

hot surfaces. Use the handles and knobs. Use oven gloves when necessary.

• Check regularly that the pot handles are properly attached. Re-tighten them if necessary.

• Do not use your pressure cooker for any use other than that for which it was intended.

• Your pressure cooker cooks under pressure. Scalding injuries may result if it is used incorrectly.

Ensure that the pressure cooker is properly closed before use. See section 'Closing'.

• Never open the pressure cooker by force. Make sure the internal pressure has been released.

See section 'Safety'.

• Never use your pressure cooker without liquid as this will seriously damage it. Ensure that there

is always enough liquid during cooking.

• Use a compatible heat source, in accordance with the instructions for use.

• Never use your pressure cooker for milk-based pudding recipes (such as rice pudding, semolina

pudding, ...).

• Do not use coarse salt in your pressure cooker; add fine salt at the end of the cooking time.

• Do not fill your pressure cooker more than 2/3 full (maximum fill level).

• For foods that swell during cooking, such as rice, dried vegetables, stewed fruit, etc., do not fill

your pressure cooker to more than half full. For certain soups made with pumpkins, courgettes,

etc., leave your pressure cooker to cool for a few minutes, and then cool it under cold water. In

the case of the 3L and 4L models, for soft or thick texture foods or those which expand during

cooking, do not fill your product more than 1/3 full. At the end of the cooking time, wait 5

minutes before decompressing under running water.

• After cooking meats with a superficial skin (eg. beef tongue, etc.), which may swell under the

effect of the pressure, do not pierce the meat while the skin has a swollen appearance; there

is a risk that you may be scalded. Be sure to pierce the skin prior to cooking.

• In the case of soft or thick texture foods (split peas, rhubarb, etc.), the pressure cooker should

be gently shaken before opening so that these foods do not spurt out.

• Check that the valves are not obstructed prior to each use. See section 'Before cooking'.

• Do not use your pressure cooker to fry with oil under pressure.

• Do not undertake any operation on the safety systems other than those featuring in the

instructions for cleaning and maintenance.

• Only use original TEFAL parts corresponding to your model. In particular, use a TEFAL pot and

lid.

• Alcohol vapours are inflammable. Bring to the boil for around 2 minutes before fitting the lid.

Watch your device closely when cooking alcohol-based recipes.

• Do not use your pressure cooker for storing acid or salty foods before and after cooking as there

is a risk that this may damage your pot.

RETAIN THESE INSTRUCTIONS

15

EN

*Basket not included with certain models

Descriptive diagram

Characteristics

Pressure cooker bottom diameter – model references

Technical information:

Maximum operating pressure: 80 kPa (12 psi)

Maximum safe pressure: 170 kPa (25 psi)

Compatible heat sources

• This pressure cooker is suitable for all heat sources,

except Aga hobs but including induction.

• On an electric or induction hob, ensure that the

diameter of the hot plate does not exceed that of

the pressure cooker base.

• On a ceramic or halogen hob, ensure that the

pressure cooker base is always clean and dry.

A. Operating valve

B. Steam release outlet

C. Safety valve

D. Pressure indicator

E. Lid release button

F. Lid handle

G(a). Lid positioning mark

G(b). Lid-pot positioning mark

H. Operating valve positioning

mark

I. Lid gasket

J. Steam basket*

K. Trivet*

L. Long pot handle

M. Pot

N. Short pot handle

O. Maximum fill level mark

Capacity

Total

Capacity**

Cooker

diameter

Base

diameter

STAINLESS

STEEL model

4 L 4.8 L 22 cm 19 cm P25342

6 L 6.8 L 22 cm 19 cm P25307

Set 4L + 6L 4.8 L / 6.8 L 22 cm 19 cm P25443

7 L 7.8 L 22 cm 19 cm P25308

8 L 9.4 L 22 cm 19 cm P25344

GAS SEALED

PLATE

ELECTRIC

CERAMIC

HALOGEN

INDUCTION

ELECTRIC

COIL

** : Product capacity with the lid in position.

16

• On a gas hob, the flame must never exceed the

diameter of the pressure cooker base.

• On all hobs, check that your pressure cooker is

well centred.

TEFAL Accessories

• The following accessory is available for the pressure

cooker:

• To change other parts, or for repairs, contact an

Approved TEFAL Service Centre.

• Only use original TEFAL parts corresponding to your

model.

Use

Opening

• Using your thumb, pull back on the lid release button (E)

and hold it in the retracted position -

Fig. 1.

• Holding the long handle of the pot (L) with one hand, turn

the long handle of the lid (F) with the other hand in an anti-

clockwise direction until open

- Fig. 2.

• Then lift the lid.

• Do not open the pressure cooker until the unit has cooled

and all internal pressure has been released. If the handles

are difficult to push apart, this indicates that the cooker is

still pressurised – do not force it open. Any pressure in the

cooker can be hazardous.

Closing

• Place the lid horizontally onto the pot, aligning

the lid positioning marks G(a) and G(b).

• Turn the lid in a clockwise direction until it stops

- Fig. 3 until you hear the button click as it

engages

- Fig. 4.

If you are unable to turn the lid, ensure that the

opening button (E) is properly retracted

Accessory Reference number

Lid gasket X9010101

Steam basket* 792185

Trivet* 792691

When the appliance

is closed but not in

operation, it is nor-

mal for the lid to

move slightly rela-

tive to the pot. This

effect disappears

when the product is

pressurised.

*Basket not included with certain models

17

EN

*Basket not included with certain models

Minimum fill level

• Always put at least 25 cl/ 250 ml (2 cups) of liquid

in the pressure cooker when in use

For steam cooking*:

• The pot must contain at least 75 cl/ 750 ml (6 cups)

of water.

• Place the basket* (J)on the trivet* (K)provided for this

purpose - Fig. 5.

Maximum fill level

• Never fill your pressure cooker to more than two-

thirds full (maximum fill mark) (O) - Fig. 6.

For certain foods:

• For foods that swell during cooking, such as rice,

dried vegetables, stewed fruit, etc., do not fill your

pressure cooker to more than half full.

• When cooking soups, we would advise you to carry

out a rapid pressure release (see section 'Rapid

pressure release').

Using the operating valve (A)

To fit the operating valve (A):

Caution, these operations must only be carried out

when the product is cold and not in use.

• Place the operating valve (A) in position, aligning

the symbol

•

on the valve with the positioning

mark (H) as shown in the diagram opposite.

• Press down on the valve then turn it to the symbol

or as shown in the diagram opposite.

To remove the operating valve:

Caution, these operations must only be carried out

when the product is cold and not in use.

• Press down on the valve then turn it to align the

symbol

•

with the positioning mark (H) as shown

in the drawing opposite.

• Remove the valve as shown in the drawing

opposite.

The food in the

steam basket* must

not touch the lid of

the pressure

cooker.

H

18

*Basket not included with certain models

To cook vegetables or delicate foods:

• Position the pictogram on the valve opposite the

positioning mark (H)

- Fig. 7.

• Pressure operates at 50kPa (7 psi / 7lbs pressure).

To cook meat or frozen foods:

• Position the pictogram on the valve opposite the

positioning mark (H)

- Fig. 8.

• Pressure operates at 80kPa (12 psi / 12lbs pressure).

To release the steam:

• Gradually turn the valve (A), adjusting the speed that

the pressure is released by how far you open the valve,

until it aligns opposite the mark with the symbol -

fig. 9, or place your pressure cooker under running water

from the cold tap (section 'Rapid pressure release').

First use

• Place the basket trivet (K) in the bottom of the pot

and place the basket (J) on top of it*.

• Fill the pot to two-thirds full with water (maximum

fill mark (O)).

• Close the pressure cooker.

• Position the symbol opposite the positioning

mark (H)

- Fig. 8.

• Place the pressure cooker on a heat source, then

set to maximum power.

• When steam begins to escape from the valve, turn

down the heat source and leave for 20 min.

• After the 20 min is up, turn off your heat source.

• Gradually turn the valve (A), adjusting the speed

that the pressure is released by how far you open

the valve, until it aligns opposite the symbol -

fig. 9.

• When the pressure indicator (D) drops down, your

pressure cooker is no longer under pressure.

• Open the pressure cooker

- Fig. 1 - 2.

• Rinse the pressure cooker with water and dry it.

It is normal for

steam to be present

near the pressure

indicator (D) when

the product begins

operating.

19

EN

Before cooking

• Before each use, remove the valve (A) (see section

'Using the operating valve') and check visually and

against the light that the steam release outlet (B) is

not obstructed. If necessary, clean it with a toothpick

- Fig. 10.

• Check that the safety valve ball (C) is mobile (see

drawing opposite) and see section 'Cleaning and

maintenance'.

• Add your ingredients and the liquid.

• Close the pressure cooker - Fig. 3 and ensure that it is

properly closed - Fig. 4.

• Position or on the valve to the positioning

mark H - Fig. 7 or 8.

• Place the pressure cooker on a heat source, then set it

to maximum power.

During cooking

• It is normal for steam to be present at the pressure

indicator (D) when the product begins operating.

• When steam escapes continuously from the

operating valve (A), with a steady "pschhht" sound,

reduce the heat source until the valve (A) continues

to whisper steadily.

• Leave for the cooking time indicated in the recipe.

• As soon as the cooking time is over, turn off the heat

source.

End of cooking

To release the steam:

- Slow pressure release:

• This is used for stews, vegetables, meat joints and

fish dishes.

• Gradually turn the valve (A), adjusting the speed

that the pressure is released by how far you open

the valve, until it aligns opposite the mark with the

symbol

- fig. 9. When the pressure indicator (D)

drops down again, your pressure cooker is no

longer under pressure.

The pressure indicator (D) prevents the pressure

cooker from being opened if it is still under

pressure.

If while releasing the

steam, you notice any

food or liquid start to

spray out from the

valve, return the ope-

rating valve (A) to

ou

mark- Fig. 7

or 8 - , wait a minute

and then slowly turn

the operating valve

again to the steam

release position,

ensuring nothing

else spurts out.

The pressure

indicator (D)

prevents the

pressure from rising

in the pressure

cooker if it is not

properly closed.

20

*Basket not included with certain models

- Rapid pressure release:

• This is used for soups, rice, pasta, egg custards, cake

and pudding mixes, recipes containing rice or pasta

and recipe with a high liquid content.

• You may place your pressure cooker under a cold

running tap to speed up decompression, see

diagram opposite. When the pressure indicator (D)

drops down, your pressure cooker is no longer under

pressure.

• You may open your pressure cooker - Fig. 1 and 2.

- Special case foods:

• When cooking special case foods (see cooking table)

or dried vegetables, do not release the pressure;

instead leave the cooker to stand at room

temperature and wait for the pressure indicator (D)

to drop before opening. Reduce the recommended

cooking time slightly.

Cleaning and maintenance

Cleaning the pressure cooker

To ensure the correct operation of your pressure

cooker, follow these cleaning and maintenance

recommendations after each use:

• Wash the pressure cooker (pot and lid) after each

use with warm water and washing-up liquid.

Follow the same procedure for the basket*.

• Do not use bleach or chlorinated products.

• Do not overheat your pan when it is empty.

To clean the inside of the pot:

• Wash using a sponge and washing-up liquid.

• The appearance of stains in the bottom of the

pot does not affect the quality of the metal at

all. These are limescale deposits. To remove

them, use a sponge with a little white vinegar.

To clean the outside of the pot:

• Wash using a sponge and washing-up liquid.

To clean the lid:

• Wash the lid under a stream of warm water with

a sponge and washing-up liquid and rinse well.

When moving your

pressure cooker under

pressure always take

great care to move it

without shaking it.

Wash your pressure

cooker after each

use.

The browning and

marks which may

appear following

extended use do

not affect the

operation of the

pressure cooker.

Only the pot is

dishwasher-safe.

To extend the

lifespan of your

pressure cooker, do

not overheat the

pot when it is

empty.

21

EN

To clean the lid gasket:

• After each use, clean the gasket (I) and its

groove.

• To replace the gasket, please refer to - Fig. 11

- 12.

To clean the operating valve (A):

• Remove the operating valve (A), see section

'Using the operating valve'.

• Clean the operating valve (A) under the tap

-

Fig. 13.

To clean the steam release outlet (B):

• Remove the valve (A).

• Visually inspect against the light that the steam

release outlet is round and clear of debris. See

drawing opposite. If necessary, clean it with a

toothpick

- Fig. 10.

To clean the safety valve (C):

• Clean the part of the safety valve on the inside

of the lid by placing it under running water.

• Check its correct operation by lightly pressing

down on the ball using a cotton bud, which

must move freely. See drawing opposite.

To change the gasket of your pressure cooker:

• Change the gasket of your pressure cooker

every year or if split or damaged.

• Always use an original TEFAL gasket

corresponding to your model.

To store your pressure cooker:

• Place the lid upside-down on the pot.

Safety

Your pressure cooker is fitted with several safety

devices:

• Closing safety:

- If the appliance is not properly closed, the

pressure indicator (D) cannot rise and the

pressure cooker cannot build pressure.

It is essential to

have your pressure

cooker checked at

a TEFAL Approved

Service Centre

after 10 years of

use.

Never use a sharp

or pointed object

to carry out this

operation.

22

• Opening safety:

- If the pressure cooker is under pressure, the

release button (E) cannot be operated. Never

open the pressure cooker by force. Above all, do

not interfere with the pressure indicator (D).

• Two safety devices against overpressure:

- First device: the safety valve (C) releases the

pressure and steam escapes horizontally from

the top of the lid

- Fig.14

- Second device: the gasket (I) permits steam to

escape vertically from the small hole located on

the edge of the lid or along the side of the pot -

Fig.15. Caution, this may extinguish the flame on

a gas hob.

If one of the overpressure safety systems is

triggered:

• Turn off the heat source.

• Leave the pressure cooker to cool completely.

• Open the pressure cooker.

• Check and clean the operating valve (A) - Fig.13,

the steam release outlet (B) - Fig.10, the safety

valve (C) and the gasket (I). See drawing opposite.

Recommendations for use

1 - The steam is very hot when it leaves the

pressure cooker, take care not to scald

yourself. Use oven gloves if necessary.

2 - Once the pressure indicator has risen, you can

no longer open your pressure cooker.

3 - As with any cooking appliance, ensure close

supervision when using the pressure cooker

near children.

4 - To move the pressure cooker, use the two pot

handles.

5 - Never leave food standing in your pressure

cooker.

6 - Never use bleach or products containing

chlorine, as these may alter the quality of the

material.

7 - Do not put the following in a dishwasher or

leave them to soak in water: the gasket, lid,

and operating valve.

23

EN

8 - Change the gasket every year or if it is split or

damaged.

9 - Only clean your pressure cooker when it is cold

and empty.

10 - It is essential to have your pressure cooker

checked in a TEFAL Approved Service Centre

after 10 years of use.

Guarantee

• When used as recommended in these instructions, the

pot of your new TEFAL pressure cooker is guaranteed

for 10 years against:

- Any defect associated with the metal structure of your

pot,

- Any premature deterioration of the base metal.

• For the other parts, the parts and labour guarantee

is for 1 year (except in the case of country-specific

legislation), against any manufacturing defect.

• This contractual guarantee shall be honoured upon

presentation of the receipt or invoice showing the

date of purchase.

These guarantees exclude:

• Damage resulting from failure to comply with important

precautions, or negligent use, particularly:

- Knocks, dropping, use in the oven, etc.

- Putting the lid and the operating valve through a

dishwasher.

• Only TEFAL Approved Service Centres are authorised to

provide this guarantee service.

• Please call our Helpline for details of our Tefal approved

service centres. (see enclosed guarantee document).

*Basket not included with certain models

24

Regulatory markings

Marking Location

Identification of manufacturer and

commercial brand

Pot handle and lid handle

Year and batch of manufacture On the pot

Model reference

Maximum safe pressure (PS)

Maximum operating pressure (PF)

On the lid

Capacity Bottom of pot

• Let's protect the environment!

i Your appliance contains many materials which can be

recovered or recycled.

‹ Leave it at a local civic waste collection point for processing.

25

EN

TEFAL answers your questions

Problems Recommendations

If the pressure

cooker has been

heated under pres-

sure without liquid

inside:

Have your pressure cooker checked by a TEFAL Appro-

ved Service Centre.

If the pressure in-

dicator has not

risen and nothing

escapes through

the valve during

cooking:

This is normal during the first few minutes.

If the problem persists, check that:

- The heat source is sufficiently high; if not, increase it.

- The quantity of liquid in the pot is sufficient.

- The operating valve is positioned to one of the sym-

bols

or

- fig. 7 or 8.

- The lid is properly closed.

- The gasket or the rim of the pot is not damaged.

If the pressure in-

dicator has risen

and nothing is es-

caping through

the valve during

cooking:

This is normal during the first few minutes.

If the problem persists, put the pressure cooker under

cold running water until the pressure indicator drops

down, see sections 'Rapid pressure release' and 'Spe-

cial case', then open it.

Clean the operating valve and the steam release outlet

and check that the safety valve ball moves freely.

If steam leaks

from around the

lid, check:

That the lid is properly closed.

The position of the gasket in the lid.

The condition of the gasket; replace it if necessary.

The cleanliness of the lid, the gasket and its groove in

the lid, the safety valve and the operating valve.

The condition of the rim of the pot.

If you are unable

to open the lid:

Check that the pressure indicator is in the down posi-

tion.

If not, depressurise; if necessary, cool the pressure coo-

ker under running water, see sections 'Rapid pressure

release' and 'Special case'.

26

Meat and Fish

Problems

Recommendations

If the food is not

cooked or is burned,

check:

The cooking time.

The power of the heat source.

The correct position of the operating valve.

The quantity of liquid.

If food is burned onto

the pressure cooker:

Leave the interior of the pot to soak for some time

before washing it.

Never use bleach or products containing chlorine.

FRESH

Valve position

Beef (1 kg topside) 32 min (medium)**

Chicken (1.2 kg whole) 22 min

Lamb (1.3 kg leg) 40 min (medium)**

Monkfish (0.6 kg fillets) (special case food) 4 min

Pork (1 kg roast) 28 min

Salmon (4 steaks 0.6 kg)(special case food) 6 min

Tuna (4 x 0.6 kg steaks) (special case food) 7 min

**Cook for an additional 5 minutes for well done meat.

27

EN

Vegetables

*Basket not included with certain models

Cooking

FRESH

Valve position

FROZEN

Valve position

Artichokes whole

- steam** 18 min -

- immersion*** 15 min -

Asparagus whole - immersion 5 min -

Beetroot

peel after

cooking

- steam 20 - 30 min -

Broccoli florets - steam 3 min 3 min

Brussels sprouts whole - steam 7 min 5 min - immersion

Carrots (special case food) round slices - steam 7 min 5 min

Cauliflower florets - immersion 3 min 4 min

Celery 5-cm pieces

- steam 6 min -

- immersion 10 min -

Courgettes

2.5 cm slices - steam 6 min 30 9 min

- immersion 2 min -

Endives 2.5 cm slices - steam 12 min -

Green beans

whole or

sliced

- steam 8 min 9 min

Green cabbage

thinly sliced - steam 6 min -

leaves

- steam 7 min -

Green lentils (dried vegetables) - immersion 10 min -

Leeks 5.cm slices - steam 2 min 30 -

Mushrooms

thinly sliced - steam 1 min 5 min

whole - immersion 1 min 30 -

Peas - steam 1 min 30 4 min

Potatoes (such as King

Edward)

quartered - steam 12 min -

quartered - immersion 6 min -

Pumpkin (mashed)

(special case food)

pieces - immersion 8 min -

Rice (long grain white) see note below - immersion 7 min -

Semi-dried beans **** - immersion 20 min -

Spinach

- steam 5 min 8 min

- immersion 3 min -

Split peas (dried vegetables) - immersion 14 min -

Turnips 2.5 cm cubes

- steam 7 min -

- immersion 6 min -

Wheat (dried vegetables)**** - immersion 15 min -

** Food in the steam basket*

*** Food in the water

**** Not available in some countries

RICE: never fill pan more than half full including liquid as

rice froths and boils up during cooking. Use 225 g rice and

1.75 litre water from a boiling kettle.

Golden rules when pressure cooking

(for UK Consumers)

For 6 Litre models only.

• The minimum quantity of liquid required for normal cooking is 250 ml (½ pint)

for the first ¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add a

further 150 ml (¼ pint) of liquid. For example, 45 minutes cooking requires 600

ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such as

rice, pulses, steamed puddings and Christmas puddings may require extra water

(see text below).

• When steaming foods in the basket use a minimum of 750 ml (1¼ pint) water in

the cooker.

• Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer,

cider. Never use oil or fat. All pressure cooking requires some liquid.

• Whatever the size of pressure cooker, the maximum filling level when all the

ingredients and liquid have been added are:

Solid foods e.g. vegetables, meat joints: no more than two-thirds full

Liquids and cereals e.g. soups, stews, rice, cereal and pasta: no more than half

full

Pulses e.g. dried beans and dried peas: no more than one-third full

• When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints)

water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas

and dried beans, must be soaked in boiling water for 1 hour before cooking. Drain,

rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas.

Soaking is not necessary for red lentils. The high temperatures achieved in the

pressure cooker ensure that any natural toxins in the pulses are destroyed.

Canned beans and pulses can simply be drained and rinsed before adding to the

pressure cooker.

• For steamed suet puddings, sponge puddings or Christmas puddings, a short pre-

steaming time is best to enable the raising agent to activate and prevent a heavy,

close texture. Extra liquid is required so use a minimum of 1½ pint/900 ml of

boiling water for a combined steaming and cooking time of up to 1 hour. For

each additional ¼ hour of cooking, or part of ¼ hour, add a further ¼ pint/150

ml of boiling water. Pre-steaming is done with the operating valve in the steam

release position on a low heat for the required time. Then turn the operating valve

to either

or , and increase the heat to bring to full pressure. Lower the

heat and pressure cook for the required time.

• Pressure operates at 50kPa (7 psi / 7lbs pressure) and pressure at

80kPa (12 psi / 12lbs pressure).

28

29

• Never cook dumplings with the lid tightly closed, as they could rise up and block

the safety devices. Cook the stew and at the end of cooking, release the steam

and cook gently for about 10 - 15 minutes without the lid on.

• Pressure cooking times vary according to the size of individual pieces or thickness

of the food, not the weight.

• To prevent discolouration of the interior, caused by mineral deposits in hard water

areas, add a tablespoon of lemon juice or vinegar.

• Cooking containers must withstand temperatures of 130°C (250°F). Any covering

on containers, e.g. foil, greaseproof paper or cling film, must be securely tied

otherwise they could block the safety devices. Do not use plastic lids as they

prevent steam from being in contact with the food. Also, they could distort and

come off during cooking which could block the safety outlets.

• Accurate timing is essential when pressure cooking to prevent overcooking,

especially with vegetables, fruit and fish.

EN

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